Turkey Posole

Turkey Posole


1 tablespoon Dierbergs olive oil
1 cup finely diced onion
½ cup finely diced celery
3 cloves garlic, minced
1½ teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 carton (32 ounces) turkey or chicken stock
2 cups water
1 can (15.5 ounces) white or yellow hominy, drained
1 can (15.5 ounces) Dierbergs diced tomatoes
1 cup finely diced tomatillo (about 1 large)
2 cups diced turkey
Chopped cilantro, coarsely chopped radishes, shredded lettuce, and lime wedges


In Dutch oven or heavy stockpot, heat olive oil over medium-high heat. Add onion, celery, garlic, chili powder, oregano and cumin; cook stirring often until onion wilts, about 2 to 3 minutes. Add stock, water, hominy, tomatoes, and tomatillos; bring to a boil. Reduce heat, cover, and simmer stirring occasionally for 20 to 25 minutes. Stir in turkey until heated through.

Ladle into serving bowls; sprinkle cilantro, radishes, and shredded lettuce over top. Squeeze lime wedge over each bowl.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 270
Cholesterol: 71 mg
Fat: 7 g
Sodium: 1012 mg
Carbohydrates: 23 g
Protein: 27 g
Fiber: 5 g